Bolognese fans will love this amazing rigatoni pie with mozzarella
(73 votes)
Cook: 1 Hour
Serves: 8
Nutritional Information
Each 235g serving contains
Energy
1436kj
343kcal
1436kj
343kcal
17%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
5.2g
5.2g
Med
26%
26%
Sugars
4.7g
4.7g
Low
5%
5%
Salt
0.85g
0.85g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
611kj/146kcal
Typical energy values per 100g:
611kj/146kcal
Ingredients
Rapeseed oil, for frying and greasing
250g lean beef mince
2 garlic cloves, chopped
2 tsp dried oregano
1 x 500g jar ASDA Bolognese sauce
400g rigatoni pasta
175g ASDA grated cheddar & mozzarella blend
Freshly ground black pepper
Method
1
Boil the pasta for 7 minutes, until just tender.
2
Drain and leave to cool slightly. Preheat the oven to 200C, fan 180C, gas 6 and lightly oil a 20cm springform tin. Arrange the pasta in the tin so every tube of rigatoni is standing on its end.
3
Meanwhile, heat a little oil in a wide pan, add the mince and fry until browned. Add the garlic and oregano and fry, stirring for 2 minutes. Add the Bolognese sauce, and 100ml water. Simmer for 5 minutes. Stir in a handful of the cheese until melted.
4
Place the pasta-filled tin on a rimmed baking sheet. Pour the Bolognese over the pasta in the tin and spread with a spoon so it fills the pasta evenly.
5
Push the sauce down into the holes of the rigatoni. Sprinkle over the grated cheese and plenty of freshly ground black pepper, cover with foil and bake for 25 minutes.
6
Remove the foil and return to the oven, uncovered, for 10-15 mins, until golden and bubbling. Allow to cool for 15 minutes (this is crucial) before removing from the tin and serving.